Heat the milk to 180° and remove from the heat.
Add the vinegar. Curds and whey should begin separating immediately.
Stir gently for a minute to facilitate curdling, then strain the ricotta through a colander lined with dampened, fine-weave muslin or a flour sack towel for 10 minutes for a creamier cheese or up to an hour for a drier cheese.
Add salt to the finished cheese to taste, or experiment with adding honey or herbs for a flavored spread.